Gluten [glootn] n.

a protein present in wheat, and other grains, that is responsible for the elastic texture of dough

Hippocrates famously said, "Let food be thy medicine". Truly, our current food system has veered off course with this sentiment.

If you’ve ever wondered why gluten sensitivity is suddenly on the rise, let’s start by looking at our current agricultural practices; from the treatment of our soils to the harvesting of our wheat to the processing of our grains, we may not be caring for our medicine the way we were meant to.

We are digging down into the industrialization of the food system and the chemicals that exist within that paradigm, with a focus on gluten, the effect it can have on gut health, and what we can do as consumers to nurture health with literal nourishment.

Glimpse

What: Gluten is the protein found in wheat, but digging a little deeper, gliadin is the actual peptide chain found in gluten that can negatively impact digestion, and even trigger psoriasis symptoms, Celiac Disease, and other autoimmune disorders.

Who: An estimated 1 in 20 people are not eating gluten due to gluten sensitivity or Celiac Disease. However, 1 in 4 Americans now follow a gluten-free diet regardless of diagnosis.

When: Gluten-free diets have been around since the 1940s, with gluten identified as a trigger for Celiac Disease in the 1950s. However, trends show the largest climb in gluten-free diets happening in the 2010s.

Where: In the body, the symptoms of gluten sensitivity can manifest pretty much everywhere, from the digestive tract to the skin to the brain, causing everything from constipation to eczema to headaches.

Why: While the mechanisms for Celiac Disease have more to do with an immune response to gluten, there is much to indicate that toxic overload in our environment can be a trigger for people with Non-Celiac Gluten Sensitivity (NCGS) as well as those with no definitive diagnosis.

Listen

Watch the replay of this exclusive event bringing together expert voices in human health, science, and advocacy to discuss gluten sensitivity, including Zach Bush MD, Dr. John Gildea, Jeffrey Smith, and Kelly Ryerson (aka, Glyphosate Girl) with lead moderator Dr. Cindy Fallon.

This dynamic team explored the prevalence of gluten sensitivity with particular emphasis on gut dysbiosis, and some of the most significant contributing factors including glyphosate, and the industrialization of our food system.

Watch Replay

Learn

Strictly speaking, gluten is not a “toxin”. However, that doesn’t mean that it doesn’t have the ability to cause damage. And while it may seem strange that gluten sensitivity has been suddenly on the rise for the last few decades, there is actually a lot of science behind one of modern man’s latest dietary faux pas.

We sat down with Dr. John Gildea, one of the founders of ION* Intelligence of Nature and one of the panelists on our upcoming webinar, and got A’s to some of the most pressing Q’s on gluten sensitivity, the food industry as a whole, and how to combat the sometimes deleterious effects of both.

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Watch

While ION* works in several ways to counteract the effects of gluten at the gut lining, gluten is where this innovative humic extract blend really shines. The molecules that make up ION* help to activate the enzyme, DPP4, which works to remove the toxic peptides found in gluten. By sparking this initial enzyme production, ION* can maintain low levels of zonulin and combat tight junction damage. And by maintaining tight junction integrity, even in the face of glyphosate toxicity, ION* is further helping to defend against unnecessary immune response associated with gluten exposure.

Support

"Over the last century we have witnessed the birth and accelerated acceptance of food science, which has become synonymous with processed food."

— Zach Bush, MD, CEO and Founder of ION*

All-natural and soil-derived, ION* Intelligence of Nature is a proud bearer of The Detox Project’s Glyphosate Residue Free Seal. Beyond that, ION* has been scientifically shown to counteract not only the effects of glyphosate at the gut lining, but also the effects of gluten.

By reducing free radical damage and upregulating enzymes that help degrade gliadin peptides, ION* Gut Support helps to protect the gut lining against damage from gluten, further defending your immune system from the onslaught of inflammatory foods and toxins.

Support Your Gut

Gut lining slides

Act

Context and Convergence: A Dialogue on Glyphosate, Human and Planetary Health

We have an opportunity – as consumers, businesses, and beyond – to build a new food system to support the health of all the creatures, great and small, that create the web of life that has supported the origin and arc of human life.

Through regenerative agriculture and fundamental changes in our approach to soil and food system management, we can revitalize this planet beginning at the foundation of healthy soil and water systems.

One action we can collectively take today is to sign and share this petition to phase out the use of glyphosate as a desiccant and GMO crop treatment. Tell the EPA, USDA, FDA and President Biden to phase out the use of glyphosate and other chemical desiccants.

The health of our planet and its people depends on our collective advocacy, and every signature matters.

Sign The Petition

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